Abstract
During this study, the effect of germination in combination with in vitro pepsin and pancreatin digestion of protein flours extracted from black soybean on the production of bioactive peptides was investigated. Black soybean (Glycine max L.) were germinated for 3 days (at 24, 48 and 72 h, respectively germination periods) and harvested. Protein hydrolysates from germinated black soybean were prepared from protein isolate by in vitro digestion using pepsin and pancreatin and then evaluated for antioxidant activity. Soy protein hydrolysate from 48 h of germination exhibited the highest scavenging activity against 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) free radicals (76.56 % at 2.5 mg/mL) followed by 24 and 72 h (66.62 and 60.55% at 2.5 mg/mL, respectively). Protein hydrolysate from germinated black soybean also exhibited noticeable scavenging activity for hydroxyl. Soy protein hydrolysate from 48 h of germination (97.475% at 2 mg/mL) significantly was the most effective in neutralizing •OH (p<0.05) than that from 24 and 72 h (88.56 and 92.5%, respectively at 2 mg/mL), compared to the nongerminated which was 34.42% also at the same concentration. In addition, soyprotein hydrolysate from 24 h of germination significantly showed the highest reducing power (0.32 at 2.0 mg/mL) compared to that from 48 and 72 h germination period (0.25 and 0.23 at 2.0 mg/mL, respectively). Molecular Weights distribution of protein hydrolysates from germinated black soybean was believed to have correlation with their antioxidant activities. Results showed that germination with in vitro digestion (pepsin and pancreatin) of protein hydrolysate from germinated black soybean was successful in production of natural antioxidant compounds which established obvious antioxidant potency than non-germinated. As conclusion, soy protein hydrolysate from 48 h of germination had the best antioxidant potency and could be used as natural antioxidant in food systems.
Highlights
Nowadays, there is a wide interest in the effects of processing on the antioxidant compounds of legumes
The aim of this study was to determine the effect of germination in combination with in vitro pepsin and pancreatin digestion of protein flours extracted from black soybean on the production of bioactive peptides; the antioxidant activity profile of the bioactive peptide was investigated
The reaction was terminated by the addition of 2.5 mL of 10% Trichloroacetic Acid (TCA) and followed by centrifugation at 5000×g for 10 min
Summary
There is a wide interest in the effects of processing on the antioxidant compounds of legumes. Many bioactive compounds with antioxidant activity were present in legume seed. The bioactive compounds present in the soybean seed can be divided into non-protein compounds, such as isoflavones, saponins and protein compounds, such as BowmanBirk inhibitors, lunasin and others. Germination can cause significant changes in the biochemical characteristics of seeds and during this process, storage proteins can be degraded by proteases. It can increase its nutritional value, while it improves protein digestibility, reduces anti-nutritional factors and hydrolyses oligosaccharides (raffinose and stachyose) (Bau et al, 2000). It can lead to modification of bioactive constituents (PaucarMenacho et al, 2010)
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